1. Preheat oven to 300ºF. 2. Spray 3 miniature muffin trays with nonstick cooking spray. 3. Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter. 4. Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set. 5. Beat cream cheese to blend. 6. Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream. 7. Divide mixture into 2 bowls. 8. Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving. ---------------------------------------------------------------------------
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Ingredients
